INGREDIENTS
2
shallots (chopped)
1 tbsp
fresh thyme (leaves only)
1 tbsp
fresh rosemary (chopped)
1 tbsp
fresh flat leaf parsley (chopped)
1 tsp
fennel seeds
1
cup/250 ml white wine
4 tbsp
olive oil
4
skinless boneless chicken breasts
salt
1 tbsp
flour
1/2
cup/ 125 ml chicken stock
6
cherry tomatoes (halved)
8
large green olives (pitted)
parley for garnish